I do one with pork and figs.
I think the amounts of everything can be estimated by eye - it's art more than science.
I used small - ish "medallions" of pork, but it can probably be any chunks of meat. It can be a little fatty, though mine wasn't. If yours is, suggesting frying it off first, lightly ( not overcooking ! ) and then draining ...
Add salt, pepper and maybe a few herbs + spices at that stage. I recommend simple things like basil, sage, marjoram, and say cayenne pepper. I think I once did it with some crushed cloves but don't remember how that went!
I used fresh whole figs, but cut them in ½ or ⅓. I think quarter sections would totally disintegrate.
Ratio of about 2 meat units : 1 fig unit ( can weigh, I guess, or do by eye ).
The figs tend to make it a little sweet, and so you will need to use a citrus or something to sharpen it up; I used a couple of dessert spoons of Citrus marmalade, and some citrus fruit juice. You MIGHT get away with some wine given that it's likely to evaporate, especially if you leave the lid off for the last 20 mins say.
Other standard ingredients for this were onions and mushrooms. I guess you could add root vegetables like carrot, parsnip if you wanted. I put some slices of red pepper in this one.
It is clearly quite high carb, so be careful when you might eat it, and I would serve with rice.
post edited by RadiantDavid - 2015/03/11 17:27:33